Low Sodium Homemade Plum Jam
Capture the vibrant sweetness of summer with this Low Sodium Homemade Plum Jam, a healthier twist on a classic favorite. Bursting with the natural flavors of ripe, juicy plums, this recipe uses fresh fruit, a touch of sugar, and low-sodium fruit pectin for a perfectly balanced spread that's both delicious and mindful of your dietary needs. With a simple stovetop cooking method and minimal ingredients like fresh lemon juice to enhance the brightness, this jam is easy to make and irresistibly satisfying. Whether you're spreading it on toast, swirling it into yogurt, or gifting it in charming jars, this homemade plum jam offers a healthier way to enjoy a timeless pantry staple. Perfect for small batch preserving, it's a must-try for any lover of homemade fruit spreads.
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Ingredients
- 4 cups (pitted and chopped) fresh ripe plums
- 2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 packet low-sodium fruit pectin
- 1 cup water
Directions
Step 1
Start by thoroughly washing the plums under cold water. Pit them and then chop into small pieces.
Step 2
Place the chopped plums into a large non-reactive pot and add the water. Bring the mixture to a boil over medium-high heat, stirring occasionally.
Step 3
Reduce the heat to low and let the plums simmer for about 10 minutes, or until they are soft and starting to break down.
Step 4
Using a potato masher or an immersion blender, carefully mash the plums to your desired consistency.
Step 5
Add the lemon juice and the low-sodium fruit pectin to the pot. Stir the mixture until the pectin is completely dissolved.
Step 6
Increase the heat to medium-high and bring the mixture to a full rolling boil, one that cannot be stirred down. Add the sugar all at once.
Step 7
Stir constantly to ensure that the sugar completely dissolves. Once again, bring the mixture to a rolling boil and let it boil for about 1-2 minutes, continuing to stir.
Step 8
Test the jam for doneness by placing a small spoonful on a chilled plate. Let it sit for a minute and then push it gently with your finger. If it wrinkles, it’s ready.
Step 9
Remove the pot from heat and skim off any foam that may have formed on the surface using a spoon.
Step 10
Pour the hot plum jam into sterilized jars, leaving about 1/4 inch headspace. Wipe the rims clean and seal with lids and rings.
Step 11
If you plan to store the jam for an extended period, consider processing the jars in a boiling water bath for 10 minutes. Make sure each jar lid 'pops' down to ensure a proper seal.
Step 12
Allow the jars to cool at room temperature. Store them in a cool, dark place. Once opened, keep refrigerated and use within a few weeks for best quality.
Nutrition Facts
| Serving size | (1617.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1974.1 |
| Total Fat 2.7g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7.8mg | 0% |
| Total Carbohydrate 512.0g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 494.3g | |
| Protein 6.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 73.8mg | 0% |
| Iron 1.7mg | 0% |
| Potassium 1513.7mg | 0% |
Source of Calories